基因型和地点对小麦品种面粉多酚氧化酶活性的影响研究

Effect of Genotype and Location on Polyphenol Oxidase Activity in Wheat Flour

试验对1999年度种植在长江中下游11个代表性试点的22个小麦主栽品种进行了面粉多酚氧化酶(PPO)活性影响因素研究。结果表明,基因型、环境及其互作对PPO活性的影响达到1%显著水平。面粉L*值与PPO活性呈1%显著负相关,r值为-0.55,容重和淀粉糊化品质指标与PPO活性呈5%或1%显著负相关,籽粒硬度、面粉b*值、沉降值以及吸水率、稳定时间与PPO活性呈5%正相关,r值分别为0.57、0.69、0.46、0.42和0.46,而千粒重、籽粒直径、出粉率、灰分和蛋白质含量以及面团拉伸特性与PPO活性相关不显著。

Polyphenol oxidase (PPO) is related to undesirable brown discoloration of wheat-based end products such as noodle and steamed bread. In total, 22 main cultivars sown in 11 locations in middle and lower Yangtze Valleys in 1999-00 season were used to investigate the effects of genotype, environment and other quality characteristics on flour PPO activity. The variability in flour PPO activities was influenced by growing location, genotype and their interaction significantly. Flour PPO activities were related to flour L*, with correlation coefficient –0.55. Grain hardness, flour b*, Zeleny sedimentation value, Farinograph water absorption and dough stability were significantly correlated with flour PPO activity, with r = 0.57, 0.69, 0.46, 0.42 and 0.46, respectively. Significant negative correlations were found between PPO activity and test weight and starch pasting character.